Chicken on the spit without spit!

If you like a crispy grilled chicken here is an alternative way to prepare it in the oven at home. Remains crisp and soft inside.

Ingredients for 4 people

• 1 chicken, about  35 OZ
• 1 clove of garlic
• 1 sprig of rosemary
• 3 bay leaves
• 3 sage leaves
• 1 tablespoon of table salt
• pepper
• 1 lemon BIO
• ½ cup of dry white wine
  

Time: 1 hour cooking + 1 Hour
Oven: 356° F

Thoroughly clean the chicken, lay it in a baking dish and rub the skin with salt and pepper.
Season the inside with a bit of salt, the garlic and the aromas finely chopped, preferably with a ceramic knife.
Put the other flavors and the lemon juice in the pan and let stand at room temperature for an hour, making sure to cover it with plastic wrap.
After the interval turn on the oven at 356° F, filling the drip pan of the oven with water and position ourselves above a grid (or that of the oven or another) so that it does not touch the water.
Add the white wine in the water.
Place the chicken on the grill and cook for 1 hour - 1 ½ hours depending on the size.
I have cooked for 1 hour and 15 and it was perfect.
During cooking turn it 3-4 times and add the hot water (which should never touch the chicken) if you consume too much.
Turn on the grill in the last 10 minutes of cooking.
Serve hot and crispy with the baked potato or salad. The meat will be particularly flavored by the herbs and thin, as all of the fat will be cast into the water below.

See the recipe in printable PDF